From Pig Fat to Lard: The Art of Traditional Cooking
HTML-код
- Опубликовано: 6 окт 2024
- Leaf fat, back fat, lard … what is it and what's the difference between it all? Today I am going to show you. Lard is a staple in our household and all you need to make it is pig fat. Lard is just pig fat that has been slowly cooked on the stove until there is no moisture left in it and then put into jars. There is many different ways to render lard and in todays video I will be showing you step by step my favorite way to do that. There is no special tools that you need. I do not process my lard once its rendered down. Yep, that's right! I do not pressure can it to keep it for long term storage. By rendering it down, it becomes a beautiful, great tasting, shelf stable, good quality cooking oil. Once its rendered down, I just put it into a cool storage area until its ready to be used. This oil is perfect for using in your recipes and will give them that unique traditional flavor!
Leave the back fat in large pieces be just like pork rinds from the store, also an excellent way for the cast iron to get reseasoned 👍✌🏻🇺🇸
Thanks for sharing your knowledge to those of us not lucky enough to have had it passed down. Much appreciated!
Thank you for this information!
My wife and I are ditching toxic seed oils for pork lard and beef tallow! Our daughter has a soy allergy so we’ve had to change the way we cook and eat drastically. Going back to old school tried and true methods!
God Bless
Best of luck!
Learned so much from this video. I did my first pig lard this year and didn't know about the bubbles and moisture.
I’ve gotta try the leaf fat for my wife and the baking she does! I never knew that it’s lighter. I like using the oven for my tallow and lard. Heavy stainless chafing pan and low heat 200deg and it’s pretty much hands free besides stirring it every little bit.
Yeah leaf lard has a nice mellow taste to it.
Lol at ur son just touching the fat